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Decided to freestyle a red lentil curry this evening.

I was expecting it to be slightly more disastrous than it was, but everything turned out ok in the end (except for some pretty nasty oil burns – protips: cumin seeds can get violent when heated.)


It doesn’t look like much, but I swear it’s delicious.

Anyway, vague approximate recipe:

  • 2 cups(ish) red lentils
  • 1/2 Can of crushed tomatoes (you could probably use more but that’s all I had)
  • Chunk of ginger (peeled, chopped)
  • around 1tsp whole cumin seeds
  • a pinch of onion powder
  • a pinch of cayenne pepper
  • salt (to taste)
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1 carton of milk on hand (or water if you want to keep it vegan)
  • 3ish tbs oil

– Puree Lentils with some of the liquid from the canned tomatoes

– Purée tomatoes with the ginger and cayenne pepper

– Heat oil in saucepan, then toss in cumin and onion when it’s heated.

– Once all the cumin’s cracked, add the tomato purée mix (this can splash, be careful)

– Cook for a few minutes until tomatoes are ~ 50% reduced

– Add lentils — Mine were really thick/pasty because there wasn’t enough liquid when I mashed them up (This is where the milk comes in. Add a bit if necessary until smooth)

– Stir on medium heat for a few minutes (careful for splashing)

– Add the rest of your spices and cook for 5-8 more minutes (or until you feel like it’s ready)

And voilà, delicious curry.